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Computer models have been developed to simulate the freezing and cooling processes of bread and bakery products. They are based on the finite element method and calculate temperature ranges and product humidity. Products of complex composition and shape can be simulated. As a result of these simulation techniques, the product quality can be improved.
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Pages: p 249-258
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Details
- Original title: Cooling and freezing simulation of bakery products.
- Record ID : 1994-3664
- Languages: English
- Source: Cold Chain Refrigeration Equipment by Design.
- Publication date: 1993/11/15
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Bakery and confectionery products - Keywords: Bread; Chilling; Quality; Simulation; Bakery product; Humidity; Freezing
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Use of refrigeration in a modern bakery.
- Author(s) : HANNEFORTH U.
- Date : 1994/11/16
- Languages : German
- Source: DKV-Tagungsbericht 1994 Bonn.
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Progress in baking technology.
- Author(s) : SEIBEL W.
- Date : 1992
- Languages : English
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VACUUM COOLING OF BAKERY PRODUCTS.
- Author(s) : FISH A.
- Date : 1980
- Languages : English
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Influence of the freezing rate and of storage d...
- Author(s) : LE BAIL A., HAVET M., PASCO M.
- Date : 1998/09/16
- Languages : English
- Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
- Formats : PDF
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Application of heat pipes for bread baking and ...
- Author(s) : GAJDA S., ZYKOV A. V., BURDO O. G.
- Date : 2000/09/04
- Languages : English
- Source: Proceedings of the 4th Minsk International Seminar on heat pipes, heat pumps, refrigerators.
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